Plum Pudding

Preparation info
    • Difficulty


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By F. Marian McNeill

Published 2015

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Meg Dods’s Recipe


  • biscuit
  • flour
  • raisins
  • currants
  • suet
  • sugar


Take four ounces of pounded pudding biscuit, 1 or of good common biscuit, and two ounces of the best flour, a half-pound of bloom or muscatel raisins stoned, the same quantity of fresh Zante currants2 picked and plumped, and a half-pound of suet stripped of skins and filaments, and shred; a small